Hey guys! This is My first post on here. What do y’all think? 24 hour dough (90% BF, 10% Golden WW, 70% hydration) baked on stone @ 500 (4 min par bake, 8 min final bake rotating halfway through broiling @525 for last minute)
by Emergency_Crow_8699
5 Comments
Dangerous_Pension612
That whole bake process you use is effective but if you have a convention oven, preheat the stone on the regular bake setting 500F. When you launch, switch to 500F convect bake setting and avoid all of the pre bake, spinning, and broiling. My oven goes to 550 so maybe that’s why it’s so effective for me but it’s much easier than all those steps to get a good cook / color. Looks good none the less!
emptykeg6988
Looks great!! Definitely preheat the stone at least an hr.
BrokenRocket
Looks pretty good. I like to put a pizza in and leave it in. What kind of cheese?
DenialNode
Welcome. Great work
typinandswipin
That looks delicious! Are you experimenting with white/wheat flour combinations?
5 Comments
That whole bake process you use is effective but if you have a convention oven, preheat the stone on the regular bake setting 500F. When you launch, switch to 500F convect bake setting and avoid all of the pre bake, spinning, and broiling. My oven goes to 550 so maybe that’s why it’s so effective for me but it’s much easier than all those steps to get a good cook / color. Looks good none the less!
Looks great!! Definitely preheat the stone at least an hr.
Looks pretty good. I like to put a pizza in and leave it in. What kind of cheese?
Welcome. Great work
That looks delicious! Are you experimenting with white/wheat flour combinations?